Best Aninas Kenyan Pilau Recipes

Kenyan Beef And Potato Pilau By Kiano Moju Recipe by Tasty image

Provided by Kiano Moju

Categories Dinner

Yield 8 servings

Number Of Ingredients 19

2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon ground cloves
¼ cup vegetable oil
2 medium red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons ginger, minced
1 serrano chile, finely chopped
1 tablespoon pilau masala
2 beef stock cubes
1 cinnamon stick
¼ cup fresh cilantro, roughly chopped
1 lb beef sirloin, cubed
3 roma tomatoes, diced
1 lb potato, waxy, peeled and cut into 1 inch (2 cm) chunks
4 cups water
2 cups basmati rice

Steps:

Make the pilau masala: In a medium bowl, combine the cumin, paprika, cardamom, black pepper, and cloves. Set aside.
Heat a large pot over medium-high heat. Add the oil and red onion and sauté for 10-15 minutes, until dark brown.
Add the garlic, ginger, serrano chile, pilau masala, beef stock cubes, cinnamon stick, and cilantro. Cook for 1-2 minutes, until fragrant.
Add the beef and cook until browned, about 8 minutes.
Add the tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
Add the potatoes and the water. Bring to a boil and cook for 10 minutes.
Add the rice, stir, and cover. Reduce the heat to medium-low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, Sugar 3 grams

Anina's Kenyan Pilau image

Provided by JJRsGirl

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 14

1 cup basmati rice
1 cup frozen black-eyed peas
1 cup water
16 ounces water
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons raisins (optional)
1 chicken bouillon cubes or 1 vegetable bouillon cube
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
5 cardamom pods, seeds removed from the pods and crushed
3 -5 tablespoons cooking oil

Steps:

Preheat the oven to 350.
Put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes.
While the peas are boiling, peel and cut the onion, wash the rice and drain, and bring 16 oz. water to a boil with the bouillon cube in a separate saucepan.
Drain the black eyed peas and put them in a bowl.
Add the oil to the saucepan that had the black eyed peas and set the range to medium heat.
Add the onion to the oil.
Once the onions get soft, add the salt, cloves, cinnamon, cumin and crushed cardamom. Stir frequently for about 3 minutes while the smells of Kenya fill your home!
Add the garlic and stir for another 3 minutes.
Add the black eyed peas and mix well with the spices.
Add the rice and stock from the bouillon cube.
Turn the heat up to high until the mixture boils and then turn it to medium-low.
Stir gently until most of the water is absorbed. Add the raisins and stir.
Transfer the mixture to a covered dish (I prefer Corningware). Cover the dish with aluminum foil to make a tight seal first, then put the cover on.
Cook for 45 minutes on 350.